The article discusses a special dinner event where an updated version of the Titanic's last meal will be served to an exclusive audience. Cookbook author Gail Simmons has modernized the menu, reducing the courses from ten to seven and incorporating healthier ingredients, such as more vegetables, to create lighter dishes. Paul Hoffman, director of the Liberty Science Center, supports these changes to avoid overly rich meals reminiscent of 1912. The event also features a cocktail named after a hymn played during the Titanic's tragedy, enhancing the historical theme of the dinner.
Tonight, an invitation-only crowd will be served a cocktail by that name. The crowd will dine on an updated version of the first-class passengers' last meal, an extravagant dinner that began with soup consomme and cream of barley and ended with peaches in chartreuse jelly, eclairs and French ice cream.
Her changes made sense to Paul Hoffman, the director of the center. Those were not light courses, he said. Very buttery, very creamy.
Simmons also trimmed the menu to seven courses, from the 10 that were served on the ship that night in April 1912.
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